Pumpkin Tart

Whip up this easy and sweet Pumpkin Tart for a tasty holiday twist. Its classic flavor is even better than pumpkin pie, making it the perfect dessert to impress your guests.

This is the ultimate pumpkin tart recipe because it’s perfect any time of year. The rich pumpkin filling is baked on top of a buttery crust, resulting in a delicious pumpkin tart that puts all other dessert recipes to shame. 

And even better, there are many ways to change this recipe while creating something unforgettable! Follow the steps in the recipe card and make a classic pumpkin tart. Or cut up the pie crust and make mini pumpkin pie tarts. Once people taste it, they’ll always ask you to bring the pumpkin tart to the party. 

Why You’ll Love This Recipe

• Easy to assemble with simple ingredients. It’s made with basic baking ingredients, pie crust, and pumpkin puree. 
• Tastes like a traditional pumpkin pie. Creamy, decadent, and sweet in every bite.
• Creamy pumpkin tart is perfect any time of day. You can serve it for breakfast or dessert.
• Easy pumpkin recipe to make ahead. You have to pop it in the oven in the morning.
• Perfect to serve for pumpkin season. The classic pumpkin pie filling fits with other pumpkin recipes in the fall. 

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

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The following ingredients are pretty easy to find at major grocery stores. 

• Store-Bought Pie Crust – This is the base of the tart. 
• Egg – You will use the eggs as an egg wash for the pie crust and an emulsifier for the filling. 
• Pumpkin Puree – Use pumpkin puree, not pumpkin pie filling. 
• Light Brown Sugar – This sweetens the tart while adding a depth of flavor at the same time. 
• Granulated Sugar – This adds a touch of sweetness to the tart. 
• Ground Cinnamon – This is essential whenever you make a pumpkin d 
• Ground Ginger – This adds a bit of spice. 
• Nutmeg – This is also an essential spice that pairs well with cinnamon and ginger. 
• Cloves – A little bit of cloves adds richness to the tart. 
• Salt – This enhances all the other flavors. 
• Half and Half – This makes the filling nice and creamy. 

How to Make Pumpkin Tart

Follow along to learn how to make a pumpkin tart!

• Step One: Preheat the oven to 325°F. Grease a 9-inch tart pan with a removable bottom with shortening or butter. 
• Step Two: Unroll the pie crust and gently press it into the bottom and sides of the tart pan. Cut off any overhanging crust.
• Step Three: Brush the crust with the beaten egg and set aside.

• Step Four: Add the pumpkin puree, brown sugar, and sugar in a large bowl and whisk until mixed.
• Step Five: Add the cinnamon, ginger, nutmeg, cloves, and salt, and continue whisking.

• Step Six: Beat in all three eggs until combined, then pour in the half & half. Whisk until all of the ingredients are well mixed.

• Step Seven: Pour the pumpkin filling into the pie crust. Bake for 50-55 minutes or until the filling is a darker brown and the center of the tart is slightly jiggly.
• Step Eight: Allow the tart to cool to room temperature, then cover and chill in the refrigerator for at least one hour or until you’re ready to serve.

• Step Nine: Carefully remove the tart pan ring and place the tart on a platter or large plate. Top with whipped cream or walnuts, if desired.

What to Serve with It

This is the perfect dessert to share at a party. You can top it with a little dollop of vanilla ice cream. Here are some more delicious desserts that will taste great with them. 

• Pumpkin Pie Cheesecake
• Caramel Bacon Brownies
• Sweet Potato Pie

Variations and Substitutions

• Use a homemade pie crust recipe instead of a store-bought crust.
• Use homemade pumpkin puree if it’s in season.
• Use dark brown sugar instead of light brown sugar. If you do, it will make the tart taste richer. 
• Use ½ cup of heavy whipping cream and a ¼ cup of milk instead of half & half.
• Make mini pumpkin pies. Just spread the crust into mini pie plates. 

Storage Instructions 

Place the tart in an airtight container and store it in the refrigerator for up to 5 days.

If you want to freeze it, cover it with plastic wrap and foil and store it in the freezer for up to 2 months. Thaw before serving. Freezing the pie may change the consistency of the filling.

Recipe Tips and Tricks

• You can use an electric hand mixer at low speed instead of whisking by hand, or you can use a stand mixer with a paddle attachment.
• I suggest using a homemade crust recipe for a tart with a traditionally thick tart crust.
• Once it’s done baking, the filling will be a golden brown or darker brown color, but it should not be burnt.
• Place parchment paper in the bottom of the tart pan. This will prevent it from sticking. 
• Let it cool on a wire rack before you serve them. 

Other Crust Options 

Use a gingersnap crust – the ginger flavors will bring out the ginger in the filling. Or, make mini tarts by using a tiny pan. You can also make your favorite homemade pie crust or a buttery shortbread crust. 

Toppings

Citrus flavors bring out the sweetness in the pumpkin, so top the tarts with some fresh orange zest shavings. You can also go rustic and sprinkle some pumpkin seeds on top. And you can never go wrong with sprinkling flaky sea salt on top of the tart. 

What Kind Of Pan Do I Need?

For best results, I suggest using a 9-inch tart pan with a removable bottom. This will make it easier to remove the tart without hurting it. If you want to use other sizes or types of pie pans, remember that it might be tough to slice and serve the tart. 

Pumpkin Desserts               

Want to make more delicious pumpkin desserts at home? Here are some of my favorites:

• Pumpkin Bread Pudding
• Pumpkin Pie Ice Cream
• Keto Pumpkin Cheesecake
• Pumpkin Dump Cake
• Pumpkin Gingerbread Pudding

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